Arancini or Orancini, candied orange peels, are a traditional dessert of the Dubrovnik area. When made from lemon peel, they are called Limuncini. In the past, they were mostly prepared for holidays and were offered to guests as "candies." Housewives used them as an additional ingredient for cakes.

The production of the Dubrovnik cheese dates back several centuries. According to its composition and quality, this cheese belongs to the group of hard cheeses; due to its unique maturation process, during which the cheese is treated with or soaked in oil to mature, it is also called "oil cheese." Soaking the cheese in oil gives it a sharper and more piquant flavor. It used to be produced from sheep milk of the indigenous Dubrovnik breed known as ruda.

Bruštulani mjenduli (sugared almonds) are a traditional treat that is served on Christmas Eve, Christmas and Easter as a sweet snack, usually with a glass of Prosecco. They are also served on other festive occasions, such as weddings or birthdays, as a treat, or as an integral part of decorative and sweet displays.

Dubrovnik ham is a dry-meat delicacy of supreme quality. It is produced from the best raw materials, the ham of mature and heavy pigs and only with the addition of coarse sea salt. The process of drying and maturation takes place naturally, in the wind, and it takes at least twelve months. This ham is very special due to the local climate in which it is created. Mature Dubrovnik ham has an intense aroma of fermented, mildly smoked dry pork, is pleasantly salty, tasty and has a soft consistency.